Chicken-Broccoli Bake

  • 16 oz. chicken broth
  • 1 1/3 C brown rice
  • 20 oz. frozen chopped broccoli
  • 6 T coconut oil
  • 6 T flour
  • 2 t salt
  • pinch of pepper
  • 4 C milk
  • 4 C cubed cooked chicken
  • 1/2 C slivered almonds
  • Swiss cheese, shredded

In small saucepan, bring the chicken broth and brown rice to boiling.  Simmer, uncovered, 25 minutes.  Remove from heat; let stand, covered, 10 minutes.  Cook broccoli and drain.  Melt coconut oil in large pot; stir in flour, salt, and pepper.  Add milk.  Cook and stir till bubbly.  Stir in chicken, rice, and broccoli.  Bake in a large 13 x 9″ baking pan for 35 minutes at 350 degrees, topping with Swiss cheese for the last 10 minutes.  Sprinkle almonds over top to serve.

12 servings

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Ezekiel Bread

Combine the following ingredients in a large bowl:

  • 5 C red wheat
  • 3 C spelt
  • 1 C hulled barley
  • 1/2 C millet
  • 1/2 C lentils (green preferred)
  • 1/4 C great northern beans
  • 1/4 C red kidney beans
  • 1/4 C pinto beans

Grind in grain mill.

  • 4 C lukewarm water
  • 1/2 C olive oil
  • 1 C honey
  • 2 t salt
  • 2 T yeast
  • 14 C flour (from above)

Mix above ingredients in the order listed and knead 10 minutes (or until well kneaded).  This is a batter type bread and will not form a smooth ball.  Pour dough into 4 greased loaf pans.  Let rise in a warm oven for 30 minutes (or until doubled).  Bake at 350 degrees for 35 minutes.

This is taken from the recipe Yahweh gave Ezekiel (see Ezekiel 4:9).  Yahweh told Ezekiel to eat this bread for 390 days.  It is said that this combination of grains and beans makes a complete protein. For fasting, it is suggested that you eat 1/2 pound of bread per day, and drink 1 quart of water.

If you are not fasting, you may add fruits and nuts to this recipe.  You may also substitute this for the flour called for in any of your yeast bread or quick bread recipes, however, you may need more of this flour to achieve desired results.

From breadbeckers.com Recipe Collection

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Carrot Cake Cookies

  • 2 C quick oats
  • 2 C flour
  • 1 t baking soda
  • 1 t baking powder
  • 1/4 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/2 C butter, room temperature
  • 1/3 C brown sugar or molasses sucanat
  • 1 C sugar or honey sucanat
  • 1/2 C vanilla yogurt
  • 1 t vanilla extract
  • 1 1/2 C shredded carrots
  • 1 C chopped walnuts
  • 3/4 C coconut

Combine oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; set aside.  Beat butter and sugars in large bowl with electric mixer until creamy, about 2 minutes.  Beat in eggs, yogurt, and vanilla.  Gradually beat in oat mixture just until blended.  Stir in carrots, walnuts, and coconut.  Chill dough in refrigerator for 30 minutes.  Scoop dough onto stones/baking sheets leaving 2 inches between cookies.  Bake at 350 degrees for 15 minutes or until edges are golden and centers set.  Transfer to wire rack to cool.

Adapted from grouprecipes.com

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Handmade Whole Wheat Bread

  • 2 C hot water
  • 1/2 C olive oil
  • 1/3 to 1/2 C honey
  • 3 1/2 t yeast
  • 5-7 C freshly milled flour
  • 2 t salt

Combine water, oil, and honey in large metal bowl.  Add 3 C flour, yeast, and salt.  Mix thoroughly.  Gradually add the remaining flour, kneading until smooth and elastic (about 10 minutes).  Let rise until double (about 30 minutes in a warm oven).  Knead a few times and shape into two loaves.  Place in parchment lined bread pans.  Let rise in warm oven until doubled again (about 45 minutes).  Bake at 350 degrees for 30 minutes.

Makes two 1 1/2 pound loaves.

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Pesto Salmon

  • salmon fillets
  • pesto
  • Parmesan cheese

Line baking dish with fillets (skin side down).  Spread a generous amount of pesto over each fillet, and sprinkle liberally with Parmesan cheese.  Bake at 350 degrees for 25 minutes.  Serve over brown rice.

We suggest that you saute zucchini and onion on the side.  Enjoy!

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Honey Roasted Pecans

  • 2 C pecan halves, shelled
  • 1/4 C honey

Heat oven to 350 degrees.  Place pecans in an even layer on a baking sheet covered with parchment paper.  Roast 6 minutes.  Measure honey into a saucepan.  Pour roasted pecans into sauce pan and stir.  Cook over medium heat for 4 minutes, making sure mixture simmers and foams.  Transfer back to the parchment paper and separate with fork.  Cool completely.  Store in an airtight container.

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Mexican Tortilla Pizza

  • 1 1/2 pounds ground beef
  • 1 sweet onion, chopped
  • flour tortillas
  • 20 oz. Ro-Tel diced tomatoes and green chilies, drained
  • 3 T diced fresh cilantro
  • 12 oz. shredded cheese

Brown beef in skillet, adding onion halfway through.  Drain.  Make flour tortilla recipe, rolling it to fit two large jelly roll pans.  Brush tortillas lightly with olive oil.  Bake 3 minutes at 400 degrees.  Spoon beef mixture over tortillas, then drained tomatoes, cilantro, and cheese.  Bake 10 more minutes.

Serve with salsa and sour cream.

Adapted from mensfitness.com

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Santa Fe Soup

  • 1 1/2 – 2 pounds ground beef
  • large sweet onion, chopped
  • 1 large garlic clove, minced
  • 14 oz. can diced tomatoes
  • 16 oz. can pinto beans, drained and rinsed
  • 16 oz. can black beans, undrained
  • 10 oz. can Ro-Tel tomatoes
  • 16 oz. can kidney beans, drained and rinsed
  • 2 (15 oz.) cans organic corn, drained (or 12 oz. frozen)
  • 1/4 C dry ranch dressing mix, optional
  • 1/4 C ketchup
  • 2 T organic soy sauce, optional
  • 2 t chili powder
  • 1 t ground cumin
  • 1/8 t pepper, optional

Brown ground beef, adding onion and garlic halfway through.  Drain.  Combine all ingredients in large stock pot.  Simmer until heated through.  Serve with shredded cheese, organic corn chips, and sour cream.

Optional:  Add 2 C water and simmer for 2 hours or put it all in a crock pot for the day.

Thank you, Julia!  This recipe is delicious!  Hope you don’t mind my little adaptations.  🙂

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Potato and Leek Soup

In the CrockpotIn the Crockpot

  • 1 1/2 pounds chicken (chopped or diced, cooked and drained)
  • 6 C chicken broth
  • 5 potatoes, diced
  • 2 1/4 C chopped cabbage
  • 2 leeks, diced
  • 1 sweet onion, chopped
  • 3 carrots, diced
  • 1/4 C chopped fresh parsley
  • 1 T salt
  • 2 t paprika
  • 2 small bay leaves
  • 3/4 C sour cream, optional

Combine all ingredients through paprika in slow cooker.  Add bay leaves.  Cover and cook on low 8-10 hours or on high 4-5 hours.  Remove and discard bay leaves.  Stir in sour cream and serve.  Makes 9-12 servings.

Serve with biscuits.

(adapted from Favorite All Time Recipes)

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Vinaigrette

  • 1/3 C olive oil
  • 1/3 C balsamic vinegar
  • 1 heaping t sugar (or honey sucanat)
  • 1 T fresh basil, oregano, or thyme
  • 1 t Dijon mustard (or 1/4 t dry)
  • 1/8 t paprika
  • 1 clove garlic, minced

Combine in blender and serve with pasta salad (also on this site).

(recipe from my sister-in-law Karen)

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